Keto Pickle Chips are the perfect finger food when you’re looking to cut your carbs. Tart dill pickles and tangy cheese make the most delicious low carb snacks in minutes!
Dill Pickle Chips Recipe
Our easy Keto Pickle Chips recipe stacks pickle slices in between layers of cheese, then bakes them until golden brown. Crispy on the outside and tender on the inside, cheese pickle chips are lower in carbs than most fried air fryer pickles because they’re not breaded, but rather coated in cheese.
You will love snacking on these fun, flavorful low carb pickle chips, even if you don’t follow a gluten free or keto diet.
Ingredients Notes
- Monterey Jack cheese: Monterey Jack cheese is relatively mild in flavor, which allows the tanginess of the pickles and the seasoning to stand out.
- Parmesan cheese: Parmesan cheese has a sharp and salty taste, which enhances the savory profile of the cheesy pickles. When baked, Parmesan becomes crispy, adding a crunchy texture to these chips.
- Dill pickle slices: These are also called hamburger dill chips. I used Mt. Olive brand but feel free to use your favorite.
- Onion powder: You can substitute garlic powder to season your keto pickles if you prefer.
- Black pepper & kosher salt
See the recipe card for full information on ingredients and quantities.
How to Make Pickle Chips
- Make The Cheese Mixture: Combine the Monterey Jack and Parmesan cheese and sprinkle into the bottom of each mini muffin cup.
- Sandwich The Slices: Press a sliced pickle into each cup-filled cheese mixture and top with more cheese.
- Sprinkle With Seasoning: Stir together the salt, onion powder, and pepper. Sprinkle the seasoning mixture over each muffin tin.
- Bake: Bake at 375 degrees Fahrenheit for 10-12 minutes or until the cheese is bubbling and golden brown.
- Pat The Pickles: Allow the pickle chips to rest for 1-2 minutes before patting both sides with paper towels.
- Serve: Serve with your favorite dipping sauce on the side. Enjoy!
Serving Suggestions
This pickle chip recipe makes the ultimate appetizer or guilt-free finger food for game day, tailgates, and potlucks.
They can be served as a side dish with dinner (I love serving them with hot dogs and hamburgers), but taste great as a stand-alone snack with a dipping sauce on the side. Some suggestions include keto ranch dressing, cheese sauce, spicy mayo, or even my dill pickle dip!
Tips & Variations
- Be sure to spray your mini muffin pan lightly with avocado or olive oil spray before adding the cheese and pickles. This will help to prevent the cheesy pickle chips from sticking.
- You want the cheese to bake until golden brown, but you can allow the chips to cook for an additional couple of minutes if you prefer darker-colored baked pickle chips.
Keto Fried Pickles in the Air Frier
You can easily make low carb fried pickles in the air fryer. Simply dip the pickles in almond flour, then in an egg and milk mixture, and and lastly in the pork rinds. Place the coated pickles in a single layer in the air fryer basket and spray the tops with cooking spray. Cook at 380 degrees Fahrenheit for 6 minutes per batch.
Proper Storage
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- To Freeze: I do not recommend freezing these pickles as they will lose their crispiness.
- To Reheat: To reheat the pickle chips, line a baking sheet with parchment paper and arrange the pickle chips in a single layer. Bake at 350 degrees for 2-3 minutes, flip the chips and bake for another 2-3 minutes, or until the cheese has a crispy appearance.
Other Easy Low Carb Recipes
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Pickle Chips
Ingredients
- 2 cups freshly shredded Monterey Jack cheese
- 1 cup pre shredded Parmesan cheese I used Great Value brand
- 24 dill pickle slices May also be called hamburger dill chips. I used Mt. Olive brand
- ½ teaspoon onion powder You can substitute garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 375*. Lightly spray a mini muffin pan with avocado or olive oil spray.
- Add the shredded Monterey Jack and shredded Parmesan cheese to a small bowl. Stir to combine.2 cups freshly shredded Monterey Jack cheese, 1 cup pre shredded Parmesan cheese
- Sprinkle 1 tablespoon of the shredded cheese into the bottom of each mini muffin cup.
- Place 1 sliced pickle on top of each tablespoon of shredded cheese. Press each pickle into the shredded cheese.24 dill pickle slices
- Top pickle slice with 2 teaspoons of the shredded cheese. Gently press the cheese on top of the pickle slice.
- Add the kosher salt, onion powder and black pepper to a small bowl. Stir to combine.½ teaspoon onion powder, ¼ teaspoon kosher salt, ½ teaspoon black pepper
- Sprinkle each muffin cup with the onion powder seasoning mixture. (You can use as much or as little of the seasoning as you like)
- Bake for 10-12 minutes or until the cheese is bubbling and golden brown. Remove from the oven and allow to rest for 1-2 minutes before transferring the pickle chips to a plate lined with paper towels. Pat both sides well with the paper towels. (The pickle chips will be quite oily due to the cheddar cheese)
- Serve with your favorite dipping sauce, such as ranch. (You’re wanting the cheese to be a golden brown color, but you can allow the chips to cook for an additional couple of minutes if you like a darker chip)
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- To Freeze: I do not recommend freezing these pickles as they will lose their crispiness.
- To Reheat: To reheat the pickle chips, line a baking sheet with parchment paper and arrange the pickle chips in a single layer. Bake at 350 degrees for 2-3 minutes, flip the chips and bake for another 2-3 minutes, or until the cheese has a crispy appearance.
- Be sure to spray your mini muffin pan lightly with avocado or olive oil spray before adding the cheese and pickles. This will help to prevent the cheesy pickle chips from sticking.
- You want the cheese to bake until golden brown, but you can allow the chips to cook for an additional couple of minutes if you prefer darker colored baked pickle chips.
Haven’t tried this yet but was wondering how they taste once they cool off or sitting for awhile